All about Shipton Mill
From our beautiful location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
Need to know where we are?
For contact details, directions and how to find us
We’re happy to welcome back our doorsales customers on a pre-booking basis. Please call the office to arrange your collection in advance.
Our Office Hours are Mon – Fri 09:00 to 17:00hrs.
Total: £0.00 item
Take control
Log in to My Shipton Mill to manage your orders and your online experience.
Looking for something?
You can use our Word Search tool to search our site.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
This recipe really packs a fruity Rhubarb and hot ginger punch. Really good. Great as a breakfast muffin or as a treat. Don't worry about the sugar in the rhubarb, you won't use all the syrup (though what's leftover makes for a lovely ice-cream syrup or cordial with soda water).
Ingredients
Makes 12 muffins
400g rhubarb
5cm ginger
100g sugar
175g spelt Flour
25g wheatgerm and bran
1.5 teaspoon baking powder
1 teaspoon bicarb of soda
75g soft light brown sugar
3 tablespoons yoghurt
75g butter
2 eggs
Method
Heat oven to 200°C
Place 3-4cm chunks of rhubarb in deep baking tray with thinly sliced ginger and sugar. Bake for 30mins. Separate rhubarb from syrup and set each aside to cool.
Weigh out flour, wheatgerm, bicarb, baking powder and sugar and mix in a bowl.
Melt butter and allow to cool.
Mix eggs, yoghurt, cooled rhubarb pieces. Add cooled butter.
Combine the wet and dry ingredients gently.
Share into 12 muffin tins.
Bake for 20-15 minutes.
When ready remove from oven and drizzle some syrup over the buns for extra tang and heat.
Allow to cool.
Added by: Sam F
Vegan Celebrations' Fruit and Nut Cake
Sourdough English Muffins
Spelt Flour Cob with Figs & Sunflower Seeds
Date & Walnut Loaf
Apple & Cinnamon CakeIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers